Name: Eggnog Bars
Ingredients: 1/2 c Butter or margarine; 1 c Sugar; 1 ts Rum flavoring; 2 1/4 c Flour; 1 ts Baking soda; 1/4 ts Nutmeg; 1/4 ts Salt; 1 c Eggnog; 1 c Chopped maraschino cherries; 1/2 c Chopped toasted almonds; 3/4 c Confectioner's sugar; 1/2 ts Rum flavoring; 3 ts Milk; may need 4 tsp; Few drops green food coloring

It is significant that we are described as being slightly lower than the angels rather than being slightly higher than the beasts. Our place and privilege is to be a mediating figure, but to be one who looks up rather than down. When we sever the tie that binds us to God and try to cast off God's rule, we do not rise up to take God's place, as we desire to do, but rather sink to a more bestial level. In fact, we come to think of ourselves as beasts ('the naked ape') or, even worse, as machines.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts	48	Servings

INGREDIENTS

1/2	c	Butter or margarine
1	c	Sugar
1	ts	Rum flavoring
2 1/4	c	Flour
1	ts	Baking soda
1/4	ts	Nutmeg
1/4	ts	Salt
1	c	Eggnog
1	c	Chopped maraschino cherries
1/2	c	Chopped toasted almonds
3/4	c	Confectioner's sugar
1/2	ts	Rum flavoring
3	ts	Milk; may need 4 tsp
		Few drops green food coloring

INSTRUCTIONS

ICING
Cream butter and sugar until fluffy. Blend in flavoring. Combine flour,
soda, nutmeg, and salt. Add dry ingredients, alternately with eggnog, to
creamed mixture. Stir in cherries and nuts. Spread batter in a greased 10 x
15 jelly roll pan. Bake at 350 degrees for 18 - 20 minutes or until golden
brown. Drizzle icing over warm cake. Cool. Cut into bars.
ICING: Mix all ingredients until smooth. Drizzle over warm cake.
NOTES : An excellent way to use leftover eggnog.
Recipe by: Grandma's Touch by I. Hrechuk & V. Zasada
Posted to Bakery-Shoppe Digest V1 #484 by Marceline8 <Marceline8@aol.com>
on Jan 1, 1998

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